Stir-Fried Chicken Breast With Ume-Shiso Sauce

Stir-Fried Chicken Breast With Ume-Shiso Sauce

Chicken breast meat is tossed with refreshing green shiso leaves and umeboshi plum. It's very light so you can eat a lot of this. The umeboshi and shiso really whet your appetite. Try making this with chicken tenders too.

Ingredients: 4 servings

Chicken breasts
about 4 rounded tablespoons
Shiso leaves
10 leaves - or to taste
1/2 cup - 100 ml
●Dashi stock granules
1/2 teaspoon
●Soy sauce
1 teaspoon
1 teaspoon
●Umeboshi, de-seeded
2 tablespoons (about 3-4 medium plums)
Vegetable oil
4 tablespoons
Salt and pepper
a small amount


1. Finely chop 5-6 shiso leaves, and finely shred the rest to use as garnish. De-seed the umeboshi plums and chop into a paste.
2. Combine the ● ingredients.
3. Butterfly the chicken breasts (slice into them horizontally down the middle and open them up into one thin large piece) then slice diagonally into bite sized pieces. Season lightly with salt and pepper, put into a plastic bag with katakuriko and shake to coat the chicken.
4. Heat up a frying pan over medium heat with the vegetable oil. Put in the chicken and cover with a lid, and steam-fry until the chicken changes color.
5. Take off the lid, turn the chicken pieces over, and cook the other side until browned.
6. When both sides are browned, add the combined ● ingredients and the finely chopped shiso leaves and toss to coat.
7. When the liquid in the pan has reduced and thickened, transfer the chicken to a plate. Top with the shredded shiso leaves to serve.
8. This is delicious made with chicken tenders too.

Story Behind this Recipe

I love the combination of chicken, umeboshi and shiso leaves, so I thought up an easy recipe that uses all three.